Menu
Dinner.
Appetizer
Fassona tartare 150g with artisanal grain mustard and burrata stracciatella (7,10) |
First Courses
Saffron rigatoni with speck (1,3,7) |
Squid ink risotto with calamari (1,4) |
Pasta bundles stuffed with friarielli and DOP caciocavallo, sautéed in truffle butter (1,3,7) |
Main Courses
Beef fillet in pink pepper sauce with roast potatoes (1,7) |
Salmon fillet with asparagus on potato cream (4) |
Ricotta and spinach mille-feuille (3,7) |
Sweet Corner
Blueberry panna cotta (7) |
Chocolate soufflé (1,3,7) |
Fruit Salad () |